Ingredients
Scale
- 1 bunch kale, stems removed and finely chopped
- 1/2 cup slivered almonds
- 1/4 cup dried cranberries
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/4 teaspoon salt
Instructions
- Step 1: Finely chop the kale and place it in a large bowl. Massaging the kale is optional, but can soften it slightly.
- Step 2: In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, and salt to create the dressing.
- Step 3: Pour the dressing over the kale and toss well to ensure all the kale is coated.
- Step 4: Add the slivered almonds and dried cranberries to the salad.
- Step 5: Toss everything together gently.
- Step 6: Serve immediately or chill for later. The salad tastes best if it has a little time to sit and the kale absorbs the dressing.
Notes
- For longer storage, keep the dressed kale separate from the almonds and cranberries and combine just before serving to maintain optimal crunch.
- This salad is best served cold, and doesn't need reheating, though allowing it to sit at room temperature for 10 minutes can enhance the flavors.
- Enjoy this salad as a vibrant side dish with grilled chicken or fish for a balanced and satisfying meal.
- Don't be afraid to massage the kale vigorously for a few minutes; this helps break down the fibers and makes it even more tender and flavorful!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American